Monday, April 29, 2013

Asian Steak Frites

Steak frites is one of our favorite foods, the best we have had was a Mon Ami Gabi in Las Vegas, seriously delicious. I knew this recipe would be for us as soon as I saw it in the Food Network magazine. We love taking our favorite foods and trying a unique spin on it. This was definitely unique and different than the traditional steak frites, but we loved it.

This meal came together so quickly, thanks to a bag of frozen french fries! Feel free to cut and make your own, but I thought these were just fine and it was perfect for a quick, under 30-minute meal, at our house. You dress them up with kosher salt and scallions, plus dip them into an amazing ketchup! Another reason this meal is a winner is that steak frites is made with flank steak. Flank steak is a cheaper cut of meat, that is still delicious, if you don't overcook it. If you cook it any further than medium, it will start to get tough and hard to eat.

I was VERY skeptical of brushing my steak with the ketchup marinade, because I am so far from a steak and ketchup kind of girl, but it turned out excellent. It just gives it flavor while it is on the grill, and it will not taste like you doused you steak in ketchup, at all. The ketchup is excellent for dipping the french fries into with dinner.
Source: Food Network Magazine, May 2013, Page 92

1 20-ounce package of Frozen French Fries
1/4 teaspoon of Chinese Five-Spice Powder
1/2 teaspoon of Kosher Salt
3/4 cup of Ketchup
3 tablespoons of Sweet Pickle Relish
2 tablespoons of Sriracha
1 1/4 lbs of Flank Steak
1 tablespoon of Olive Oil, approximately for brushing
3 Scallions, finely sliced

First, toss the fries with 1/8 teaspoon of five-spice powder and 1/2 teaspoon of salt on a baking sheet; bake according to the directions on the package.

While the fries are cooking, pre-heat a grill pan over high heat.

Meanwhile, combine the ketchup, sweet pickle relish, sriracha, and remaining 1/8 teaspoon of five-spice powder in a bowl. Place two tablespoons of this mixture aside, in a separate bowl, for brushing the steak.

Now, prick the steak all over with a fork and season with salt. Brush the grill pan with oil, if you are using a grill, rub the steak with the oil, then add the steak and grill until marked, 12-15 minutes, flipping and brushing occasionally with the reserved ketchup. Transfer to a cutting board and let rest for 10 minutes before thinly slicing the beef.

Toss the fries with scallions, and salt to taste.


Happy Cooking,
The Barbee Housewife

Friday, April 26, 2013

Snickerdoodle Gooey Bars

It is recipe swap time again, one of my favorites! The swap host from A Taste of Home Cooking does a fabulous job deciding on the theme and this time it was bloggers choice, so I got to decide. The blog that I received is called Cookies on Friday, really? I knew I was in trouble. This makes it much more difficult than just getting a recipe, I have to pick just ONE! I am the world's worst decision maker, I even have a coin flip app on my phone to help me out. That wasn't going to help me this time, I could not choose between these Snickerdoodle Gooey Bars, this Cookie Butter Bundt Cake, or this Foccacia Bread. The winner was obviously the snickerdoodle gooey bars, but I have no doubt that the other two will be making appearances in my kitchen soon.

My husband and I went to the Rangers baseball home-opener with my sister and her boyfriend, Josh. We had a blast and ran into some friends that invited us back to their tailgate after the game. We had so much fun and they had the best food ever there. However, Ethan and Josh fell in love with this cake and may or may not have been eating it with their hands, which would be totally appropriate, because it was a tailgate. I had no idea what it was and Ethan kept telling me I had to make it for him, so we asked around and it was called a "butter cake." Needless to say when I read that these bars are butter cake meets snickerdoodle cookie, I knew I had to make them. These have far surpassed Ethan's expectations and he has even said they are better than the butter cake from the game, this my friends is a major success.

Source: The Smitten Kitchen Cookbook, via Pink Parsley, via Cookies on Friday


For the Cookie Base {Bottom Layer}:
1/2 cup Butter, room temperature
3/4 cup of Sugar
1 Egg
1/4 cup of Milk
1 1/2 cups of Flour
1 teaspoon of Cream of Tartar
1/2 teaspoon of Baking Soda
1/4 teaspoon of Salt
1/2 teaspoon of Cinnamon

For the Gooey Layer {Top Layer}:
1/4 cup of Light Corn Syrup
1/4 cup of Milk
1 tablespoon of Vanilla
3/4 cup of Butter, room temperature
1 cup + 2 tablespoons of Sugar
1/4 teaspoon of Salt
1 Egg
1 1/4 cups of Flour
2 tablespoons of Cinnamon Sugar, equal parts cinnamon to sugar mixed together

First, pre-heat the oven to 350 degrees and prepare a 9"x13" pan with aluminum foil, then sprayed with cooking spray.

Now, prepare the cookie base. In the bowl of your mixer, cream together the butter and sugar until light and fluffy. Add the egg and milk until well combined. In a small bowl, combine the flour, cream of tartar, baking soda, salt, and cinnamon. With the mixer on low, add small amounts of the flour mixture until it has all been added and is well combined. Spread the cookie base on the prepared pan. This mixture is so sticky so just do your best and use an off-set spatula or your clean fingers.

Next, rinse and dry your mixing bowl and prepare the gooey layer. In a small bowl, whisk together the corn syrup, milk, and vanilla. Set aside. In your mixing bowl, cream the butter, sugar, and salt, until light and fluffy. Beat in the egg. When combined, add in 1/3 of the flour mixture alternating with the corn syrup mixture until all is combined. Spread this layer, carefully, on top of the cookie base.

Sprinkle the top with 2 tablespoons of cinnamon sugar. This will seem like too much, but just do it all. It will caramelize and become amazing.

Bake for 25-30 minutes until the tops are browned. They will be soft and gooey. It is better to under-bake than over-bake these.

Cool completely in the pan on a wire rack. When cool, remove from the pan and cut into squares.


Happy Cooking,
The Barbee Housewife

Thursday, April 25, 2013

Citrus Mahi Mahi Tacos

This recipe combines two of my favorite things citrus and mahi mahi, make that three of my favorite things, tacos. These are delicious and just scream summer, loud and proud. Texas has been having beautiful weather, already warming up into the 70's and 80's, it has been perfect. Well, out of no where, yesterday, it is 40 degrees. What? Crazy. That is where this recipe goes from being great to pure genius.

The mahi mahi is marinated in the refrigerator and then baked in the oven, no need for the grill, because really who wants to be grilling when it is 40 degrees outside? We ate our citrus mahi mahi tacos inside and just pretended like the sun was shining outside our window, like it had been for the week before.

This recipe will feed four people, it can easily be halved for just two! This is excellent served with Cilantro Lime Brown Rice and black beans! 
Source: Food Network Magazine, May 2013, Page 76

1 1/2 pounds of Mahi Mahi filets, skinless and cut into 3 inch pieces
1/2 teaspoon of Kosher Salt
1 tablespoon of Adobo Sauce, or 1 tablespoon of Chili Powder
Juice of 1 Lime
2 Oranges, 1 juiced and 1 halved and sliced
1 teaspoon of Dried Oregano
1/2 teaspoon of Cumin
3 Scallions, roughly chopped
2 tablespoons of Ancho Chile Powder
2 teaspoons of Apple Cider Vinegar
1 teaspoon of Brown Sugar, packed
8 sprigs of Thyme
6 Bay Leaves
Corn Tortillas
Assorted Toppings: Avocado, Pimiento-Stuffed Olives, Cilantro, Tomatoes, Charred Spring Onions

First, put a sheet of aluminum foil on a baking sheet. Place the pieces of fish on the foil and sprinkle with kosher salt. 

Now, combine the adobo sauce, lime juice, juice of 1 orange, oregano, cumin, scallions, chile powder, vinegar, and brown sugar in a blender or food processor. Pulse until smooth. Pour the mixture over the fish, using tongs to coat the fish in the sauce. Scatter the thyme sprigs and leaves over the fish and cover with orange slices. Cover the tray tightly with aluminum foil, crimp the edges to tighly seal. Refridgerate for 1-4 hours.

When the time has elapsed, position your oven rack to the upper third of the oven. Pre-heat to 475 degrees. Remove the foil and transfer the fish to the oven and bake until tender, about 25 minutes. Remove the herbs and oranges. Serve in tacos with assorted toppings, use two corn tortillas per taco and they won't break through!

While your fish is cooking, heat a cast-iron skillet to medium-high heat. Place the spring onions in and heat until tender and blackened 5-8 minutes. Remove, cut into pieces and sprinkle with lime juice and salt. In the same iron skillet, heat your tortillas over medium-high heat, slightly charring each side. 


Happy Cooking,
The Barbee Housewife

Friday, April 19, 2013

Grilled Asparagus with Sriracha & Toasted Pecan Vinaigrette

I love asparagus in pretty much all forms, except canned. I love it roasted, blanched, grilled, you name it, I will eat it. One of my all-time favorite ways to eat asparagus is marinated asparagus. It is so delicious and you eat it cold, yum. Well, I think that this way of preparing the asparagus has moved right on up to first place.

This could not have been easier to prepare. It is perfect for the summer, when you just don't feel like turning your oven on. It would also be great for when you have friends and family over to cook-out, it takes no time at all to prepare and this recipe could easily be doubled. If you do not have access to a grill, you easily steam, blanch, or roast the asparagus and then top with the vinaigrette.
Source: I Breathe... I'm Hungry...

1 pound of Asparagus, fresh and trimmed
1/4 cup of olive oil + 1 teaspoon
Kosher Salt, to taste
1 tablespoon of Sriracha Sauce
2 teaspoons of Soy Sauce
2 tablespoons of Rice Wine Vinegar
1 teaspoon of Sugar or Honey
1 tablespoon of Lime Juice
2 tablespoons of Pecans, toasted and chopped


First, coat the asparagus with 1 teaspoon of oil and salt, to taste.

Now, grill the asparagus for a couple of minutes on each side, or until the asparagus is tender. Remove from grill and set on a platter.

Next, whisk together 1/4 cup of olive oil, sriracha, soy sauce, rice wine vinegar, sugar, and lime juice. Drizzle the vinaigrette over the asparagus and top with the toasted pecans.


Happy Cooking,
The Barbee Housewife

Thursday, April 18, 2013

Homemade Jamaican Jerk Seasoning

My spice cabinet is overflowing on a daily basis. I am always trying to organize it and it seems that no matter what, one week later, it is back to spices falling on my head when I open the cabinet. I have come up with a semi-solution, which is to stop buying the spices that I will only use for one dish. When I needed jamaican jerk seasoning for the Crock-Pot Jerk Pulled Pork with Caribbean Salsa, I decided enough is enough. I am making my own, so I did. It was perfect and I had all of the seasonings I needed, right in my cabinet. I saved myself some money and some much needed space in my spice cabinet.

I also love that I know exactly what is going into my spice mixture, no crazy preservatives, and you can adjust it to your preferences. If you do not need as much sodium, cut back on the salt, if you want more spice, amp up the dried chile pepper flakes. I love this jerk seasoning, it was so easy to make, and put a unique twist on our food. This recipe will make 1/2 cup of seasoning.
Source: Food Network, Paula Deen

1 tablespoon of Kosher Salt
1 teaspooon of Ground Allspice
1 teaspoon of Brown Sugar
1 teaspoon of Garlic Powder
1 teaspoon of Onion Powder
1/2 teaspoon of Red Pepper Flakes
1/2 teaspoo of Paprika
1/2 teaspoon of Dried Chived
1/2 teaspoon of  Ground Nutmeg
1/2 teaspoon of Black Pepper, freshly ground
1/2 teapsoon of Ground Ginger
1/4 teaspoon of Ground Cinnamon
1/4 teaspoon of Ground Cloves
1/4 teaspoon of Dried Thyme


Combine all of the ingredients well and store in an airtight container.

Happy Cooking,
The Barbee Housewife

Wednesday, April 17, 2013

California Club Chopped Salad

I have been loving big salads lately. They are great for dinner and if you do not put the dressing on the whole salad, you can enjoy the leftovers for lunch. This salad is called California Club Chopped Salad, but I really contemplating changing the name to Kitchen Sink Salad. That just doesn't sound as appealing. This salad just really does seem to have everything but the kitchen sink in it! That is what makes this salad so perfect, it has all of my favorite things, blue cheese, bacon, avocado, tomato, yum!

This recipe makes enough for 4 dinner salads, feel free to half the recipe.
Source: Lauren's Latest, via A Taste of Home Cooking

4 cups of Romaine Lettuce, washed and thinly sliced
1/2 pint of Grape Tomatoes, quartered
6 slices of Bacon, cooked and crumbled
1 Chicken Breast*, cooked and cubed
1/4 cup of Blue Cheese Crumbles
1 Avocado, diced
1/2 cup of Black Beans, rinsed and drained
1 cup of Fresh Corn
2 cloves of Garlic, minced
Juice of 1 Lemon, large about 3 tablespoons
2/3 cup of Mayonnaise
Kosher Salt and Freshly Ground Black Pepper, to taste

First, in a large bowl, combine the lettuce, tomatoes, bacon, chicken, blue cheese, avocado, black beans and corn. Set aside.

Now, in a small bowl, whisk together the garlic, lemon, mayonnaise, and salt and pepper. Toss the dressing with the salad.

*I coated a chicken breast with olive oil and lots of salt and pepper and baked it in the oven at 375 for 35-45 minutes.


Happy Cooking,
The Barbee Housewife

Tuesday, April 16, 2013

Grilled Shrimp with Orange-Habanero Mojo

I love grilled shrimp. I personally think it is the best preparation of shrimp. Now that it is getting warmer outside, grilling will be a common activity. I love grilling and all of the different marinades that you can use to flavor the meat. I think that shrimp may be the fastest thing to cook on the grill- it is up there with the grilled pizzas. Grilling is a great way to have a quick, easy, and healthy meal during the week.

This shrimp was delicious and when dipped in the orange-habanero mojo, it was out-of-this-world-good. It is pretty spicy, but you can serve it on the side and dip at your own leisure. Ethan dips his in just to get it covered and I dunk the entire shrimp in trying to get as much mojo as possible. I served this with brown rice and steamed broccoli, both which taste great with the mojo as well.
Source: Aaron Sanchez, via Food Network Magazine, January/February 2013, Page 132

1/2 cup of Orange Juice, freshly squeezed
1/2 cup of Extra-Virgin Olive Oil, divided
1 tablespoon of Pickled Habanero Chile Peppers, chopped,  or Habanero Hot Sauce
2 cloves of Garlic, finely chopped, divided
2 tablespoons of Fresh Cilantro, chopped
1 tablespoon of Dijon Mustard
Kosher Salt and Freshly Ground Black Pepper, to taste
16 Jumbo Shrimp, peeled and deveined, about 1 pound

First, if you are using wooden skewers, soak them for 30 minutes in water, before use, to prevent burning.

Meanwhile, make the mojo. Combine the orange juice, 1/4 cup of olive oil, habaneros, 1 clove of garlic, the cilantro, mustard, and salt and pepper to taste. If you have a food processor, you can place all of the ingredients in there. If not, make sure to finely mince your ingredients and whisk together well. Set aside.

Now, skewer the shrimp onto the skewers.

Next, combine the remaining garlic and olive oil. Brush the shrimp on both sides with the oil-garlic mixture and sprinkle with salt and pepper.

Grill the shrimp for about 2-3 minutes on each side until the shrimp are opaque, brushing with the remaining oil-garlic mixture.

Drizzle the shrimp with the orange-habanero mojo and serve with additional sauce on the side.


Happy Cooking,
The Barbee Housewife

Monday, April 15, 2013


This recipe is one that I have a feeling most people must already know about, but it was new to me. I was browsing through The Pioneer Woman Cooks, and stopped in my tracks when I saw this. I am the type of person that only wants my eggs, fried, and has to have toast with it. This was the absolute perfect solution. It is so easy to make and you have your eggs and toast in the same dish. The bread is buttery and delicious and not to mention, your eggs and toast are ready at the exact same time. Perfect! You can also cook this on a griddle pan and make more than one at once.

This meal has quickly become my favorite breakfast, it takes no time to cook, and I almost always have the ingredients on hand. If not, it is way past time for me to go to the grocery store. This also makes a good lunch. I am obsessed with runny eggs!

Sliced Bread
Large Egg
Salt and Pepper
-You will need one piece of bread and one egg for each serving

First, use a biscuit cutter or a clean drinking glass and cut a hole in the center of your bread.

Now, heat 2-3 tablespoons of butter in a skillet over medium-low heat. Place the bread in the skillet and let it cook for 1 minute. Crack the egg and drop it into the hole in the center of the bread. Sprinkle with salt and pepper. Place another tablespoon of bread into the skillet and let the egg cook for one minute. Flip the bread with a spatula. Sprinkle this side with salt and pepper and let cook until the egg is at desired doneness.

Remove from pan and eat immediately.

If you want to save the little rounds for dipping, butter one side of the round and place one tablespoon of butter in the skillet. Place the unbuttered side down into the melted butter and cook for 1-2 minutes on each side until toasted.


Happy Cooking,
The Barbee Housewife

Friday, April 12, 2013

Lemon Romano Chicken

I am participating in a Recipe Swap hosted by A Taste of Home Cooking, the theme is chicken. I am so excited. I love to receive new recipes on how to amp up chicken. I submitted my Walnut and Rosemary Oven-Fried Chicken and I received this Lemon Romano Chicken. I was really happy to see what recipe I finally ended up with and as it turns out, I had already bookmarked this chicken to make soon.

This chicken was everything I thought it would be and for Ethan, it was more. He was obsessed with this chicken and he absolutely loved it. It crispy and has plenty of melty cheese topped on it. I loved the combination of the Pecorino Romano, mozzarella, and Parmesan. If you can find any of these cheeses fresh and hand-grate them yourself, I highly recommend it. If not, prepackaged with still taste great!

I served this with roasted broccoli and some pasta for Ethan. This is the perfect spring dish, it has lemon zest in the batter for the chicken and then you squeeze a lemon over the chicken before you eat it. Spring & lemons just go together to me, not just lemons, but all citrus. This dinner was a hit for us. This meal had very little prep time and then it baked away, while I was able to prepare the sides. Perfect.
Source: Mary Ellen's Cooking Creations

3 Chicken Breasts, boneless and skinless, pounded to 1/2 inch thickness
Salt and Pepper, to taste
2 Eggs
1 tablespoon of Flour
3/4 cup of Panko Breadcrumbs
2 tablespoons of Mozzarella, freshly grated, divided
2 tablespoons of Parmesan, freshly grated, divided
2 tablespoons of Pecorino Romano, freshly grated, divided
1 teaspoon of Dried Oregano
Lemon Zest, from 1 lemon
Lemon Wedges, for serving
Basil Leaves, for serving

First, pre-heat your oven to 350 degrees. Spray a baking dish with cooking spray.

Now, season the pounded chicken liberally with salt and pepper. Set aside.

Next, in a bowl, beat the egg and flour together. Set aside. In another bowl, add the breadcrumbs, 1 tablespoon of each cheese, the oregano, lemon zest, and just a pinch of salt and pepper.

Now, one chicken breast at a time, dip into the egg mixture and then the panko/cheese mixture. Press the chicken firmly in the panko/cheese mixture to coat the entire piece. When coated, place in the baking dish. Repeat for the remaining chicken breast.

Place the chicken in the pre-heated oven.

Mix together the remaining 1 tablespoon of each cheese. After the chicken has baked for 15 minutes, top the chicken with this cheese. Cook the chicken for 15 more minutes, or until the chicken has reached the internal temperature of 165 degrees, and turn the oven to broil, high, for the last two minutes.

Garnish with lemon slices and basil. Squeeze the lemon on the chicken before eating.


Happy Cooking,
The Barbee Housewife

Thursday, April 11, 2013

Poblano and Mozzarella Stuffed Mushrooms

Mushrooms are one of my favorite foods. I love everything about them and I love them on just about everything for every meal. Breakfast? Veggie omelet, please. Lunch? Mushroom melt. Dinner? Sauteed mushrooms on the side. They are so fabulous. This recipe is no exception. It would be a perfect lunch or dinner served with a side salad. They are filling, nutritious, and so yummy.

These were great reheated for the next few days for my lunches. Feel free to add or omit your favorites from this recipe.
Source: Food Network Magazine, January/February 2013, Pg. 56

Olive Oil Cooking Spray
4 Portobello Mushrooms, medium size
1 tablespoon of Butter, unsalted
4 Scallions, sliced
1 Poblano, seeded and coarsely chopped
3 cloves of Garlic, minced
1/2 cup of Wheat Germ
1/4 cup of Parsley, freshly chopped
Kosher Salt and Freshly Ground Pepper, to taste
1 1/4 cups of Mozzarella Cheese
1/3 cup of Sour Cream or Greek Yogurt
1 Jalapeño, seeded and diced

First, pre-heat your oven to 375 degrees. Coat a baking sheet with foil and cooking spray.

Now, wash your mushrooms gently with a damp paper towel. Remove the stems and coarsely chop them; remove the gills with a spoon and discard them.

Next, heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano, and the garlic, cook, stirring, until the poblano is soft, about 4 minutes. Add the mushrooms and cook for another 3 minutes. Stir in 1/4 cup of wheat germ and cook for 1 minute. Remove from heat and stir in the parsley and season with salt and pepper.

Now, stuff your mushrooms each with 1/4 of the mozzarella and poblano mixture. Sprinkle each with 1 tablespoon of wheat germ and generously spray with cooking spray.

Bake for about 20 minutes, until the mushrooms are tender and the wheat germ is golden brown.

Top with sour cream or yogurt and sprinkle with jalapeño and the remaining scallions.


Happy Cooking,
The Barbee Houswife

Wednesday, April 10, 2013

Quick Filet Kabob Pita Sandwiches with Tzatziki

We had this meal last night, I am usually not this quick about sharing recipes, but I just had to share this one. It was one of those meals that was quick and easy to put together, but really shock you with how good they are.

The meat is seasoned with strong flavors, cinnamon, ginger, cumin, and paprika and then you get the tangy from the greek yogurt with lemon and mint. As you can see, I stuffed my pita full with tomatoes, romaine lettuce, red onion, filet, and lots of tzatziki. Yum, a party in your mouth, for sure. This meal was light and refreshing and is perfect for cooking during the week.

The tzatziki is best after it has been in the refrigerator overnight, if you do not have time for this it is okay, just as much time as possible, even if it is only 30 minutes! The flavors really enhance overnight.
Source: Williams-Sonoma Kitchen

2 teaspoons of Sweet Paprika
1/2 teaspoon of Ground Cumin
1/2 teaspoon of Cinnamon
1/4 teaspoon of Ginger
1 teaspoon of Kosher Salt
1 pound of Filet Mignon, cut into 1inch cubes
1 tablespoon of Extra Virgin Olive Oil
4 Pita Rounds
1 cup of Greek Yogurt
1/2 English Cucumber, peeled, seeded, diced
2 tablespoons of Lemon Juice, freshly squeezed
2 tablespoons of Fresh Mint, chopped


First, make your tzatziki. In a small bowl, combine the yogurt, cucumber, lemon juice, fresh mint, and salt- seasoned to taste. Refrigerate until ready for use. 

Pre-heat a griddle/pizza stone to high heat or 450 degrees, and turn on your grill or grill plate the high heat. You can use any method to warm your pita methods, I just think this is the best method.

Next, in a small bowl, stir together the paprika, cumin, cinnamon, ginger, and salt. Set aside.

In another bowl, combine the beef cubes, olive oil, and spices. Make sure the meat is coated well with the spices and oil. Now thread the meat onto skewers, 5-6 meat cubes for each one. Grill the skews, turning occasionally until the beef is cooked to medium, about 8 minutes. Transfer to a plate and cover.

Now, toast your pita rounds, 1-2 minutes per side. Cut the pita rounds in half crosswise, then split. Fill with meat, lettuce, tomatoes, and onion. Top with tzatziki.


Happy Cooking,
The Barbee Housewife

Tuesday, April 9, 2013

Greek Chicken Salad with House Vinaigrette

When we go out to dinner, I often find myself ordering a big salad full of tons of ingredients. Ethan doesn't like salads, so maybe this is why, because I never make them at home. I love these salads that I order, but it seems so overpriced to me! I found the perfect solution with this meal, I cut my chicken breast up and put it on my salad, and served his chicken whole with a few sides. We were both happy.

This greek salad was great it had tons of flavor and was hearty enough to enjoy as dinner. I took the picture and then noticed something was missing, the feta cheese! I am including it in the directions below, because I did actually have it, it just isn't in the picture.

I named this vinaigrette, house vinaigrette, because it doesn't have just one pronounced flavor and you can easily use it on any salad. It is the perfect vinaigrette for any salad.

This salad makes enough for 4 dinner salads with half a chicken breast for each or 2 dinner salads each using one chicken breast. This would also make a great salad for lunch, if there are any leftovers!
Source: For the Love of Cooking

Ingredients for the Salad:
1 teaspoon of Olive Oil
2 Chicken Breast, boneless and skinless, pounded to even thickness
Sea Salt and Freshly Cracked Pepper, to taste
Oregano, to taste
Garlic Powder, to taste
4 cups of Romain Lettuce, chopped
2 Baby Bell Peppers, yellow and red
2 tablespoons of Pepperocini slices
2 tablespoons of Kalamata Olives, sliced
2 tablespoons of Feta Cheese

Ingredients for the Vinaigrette:
1/2 cup of Canola Oil
3 tablespoons of Rice Vinegar
1 tablespoon of Red Wine Vinegar
2 cloves of Garlic, minced
1 teaspoon of Sugar
Salt and Pepper, to taste

For the vinaigrette, whisk all of the ingredients together. This vinaigrette gets better as it sits to let the flavors meld together, so I recommend at least making it an hour before eating it on the salad.

Next, pre-heat your oven to 425 degrees.

Now, heat the olive oil in an oven-proof skillet over medium-high heat.

While the oil is heating, season your chicken. I liberally sprinkled the salt, pepper, oregano, and garlic powder evenly over both sides of the chicken. Place the chicken in the hot skillet and cook for 4 minutes on each side or until golden brown. Place the skillet into the oven and bake for 10 minutes, or until the cooked is cooked and registers 165 degrees internally. Transfer the chicken to a plate or cutting board and let rest for 5 minutes before slicing.

While the chicken is baking and cooling, prepare your salad. Place the lettuce in a large bowl, top with bell peppers, pepperocini slices, kalamata olives, feta cheese, place the sliced chicken on top when ready. Drizzle with vinaigrette.

Happy Cooking,
The Barbee Housewife

Monday, April 8, 2013

Whole Meyer Lemon Bars

Lemon Bars have always been a favorite of mine, no matter what season. A good lemon bar can make any day seem brighter and just make the day better. I had never made homemade lemon bars before these. I am not sure why not, I guess I thought they would be difficult? These were so beyond easy, the hardest part was letting them cool before cutting into them. 

I made these with Meyer lemons, which are delicious, they are sweeter than regular lemons and have such a vibrant color. The skin is also not bitter, so you throw the whole thing in there. I first saw this recipe in the Smitten Kitchen Cookbook and I was dying to make it, then I saw an adapted version with my beloved Meyer lemons, I was sold. 

This is a great dessert for spring and summer. I love the light and refreshing citrus flavors.
Source: Mrs. Regueiro's Plate, via Smitten Kitchen Cookbook

Ingredients for the Crust:
1 cup of Flour, all-purpose
1/3 cup of Sugar
1/4 teaspoon of Salt
8 tablespoons of Butter, + extra for greasing the pan, unsalted and cut into chunks

Ingredients for the Filling:
1 Meyer Lemon, skin on and seeds removed
1 cup of Sugar
8 tablespoons of Butter, unsalted and cut into chucks
4 Large Eggs
2 tablespoons of Cornstarch
1/4 teaspoon of Salt
Powdered Sugar for finishing

First, pre-heat your oven to 350 degrees and make sure the rack is in the middle of the oven.

Now, line a 8 or 9 inch baking pan with parchment paper, use two pieces, one going horizontally and the other vertically. Lightly butter or spray the parchment paper with cooking spray.

Next, in the bowl of your food processor or blender, combine the flour, sugar, and salt. Add the butter and pulse until the mixture is sandy, it should stick together when you pinch it. Press the dough in the prepared baking pan, making sure to go about 1/2 inch up on each side. Prick the crust all over with a fork and bake for 20 minutes or until lightly browned. Remove from oven, set aside. Leave oven on.

Now, in the food processor, prepare the filling. Slice the lemon and remove seeds, leaving the skin on, place in the food processor with the sugar. Run the machine until the lemon and sugar is completely smooth and pureed, 1-2 minutes. Add the eggs, cornstarch, and salt and pulse until combined.

Pour the lemon mixture over the crust and bake for 35-40 minutes until the filling is set. You want the middle to be jiggly and the outside to be set. Bake for 5 more minutes until this has happened.

Let the bars completely cool on a rack. When completely cooled, remove the parchment paper and place on a cutting board. Sprinkle with powdered sugar and slice.


Happy Cooking,
The Barbee Housewife

Wednesday, April 3, 2013

Roast Chicken with Balsamic Bell Peppers

This is a one-pot/pan meal. I prefer one-pot meals on week-nights, they don't require much time after dinner, cleaning the kitchen. This is a meal that you will benefit from having all of the ingredients measured out and ready to throw into the pan.

We really enjoyed this meal, it was quick with simple flavors that really compliment each other. I am always on the lookout for new recipes with boneless and skinless chicken breasts. We seem to always have them on hand. It was a really colorful plate with the bell peppers, I loved that.
Source: Cooking Light, November 2012

5/8 teaspoon of Salt, divided
3/4 teaspoon Fennel Seeds, crushed
1/2 teaspoon of Black pepper, divided
1/4 teaspoon of Garlic Powder
1/4 teaspoon of Dried Oregano
4 Chicken Breast, boneless and skinless
2 tablespoons of Olive Oil, divided
Cooking Spray
2 cups on Red Bell Pepper, sliced thinly
1 cup of Yellow Bell Pepper, sliced thinly
1/2 cup of Shallots, sliced thinly, about 1 large
1.5 teaspoons of Fresh Rosemary, chopped
1 cup of Chicken Broth
1 tablespoon of Balsamic Vinegar

First, pre-heat your oven to 450 degrees.

Now, combine the 1/2 teaspoon of salt, fennel, 1/4 teaspoon of black pepper, garlic powder, and oregano. Set aside. Brush the chicken breast with 1 1/2 teaspoons of olive oil and then rub with the spice mixture.

Next, heat 1.5 teaspoons of olive oil in a skillet over medium-high heat. When the oil is hot, add the chicken, cook 3 minutes on each side or until browned. Place the chicken in a 11x7 glass or ceramic baking dish coated with cooking spray. Bake for 15-20 minutes until the chicken is cooked and reaches 165 degrees.

Now, return the pan to medium-high heat, add the remaining tablespoon of oil to the pan. Add the bell peppers, shallots, and rosemary; sauté for 3 minutes. Stir in the broth and scrape all of the browned bits up. Reduce the heat to low and simmer for 5 minutes.

After the 5 minutes has passed, increase the heat to medium-high and stir in the vinegar, remaining 1/8 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for 3 minutes, stirring frequently.

Serve the bell pepper mixture over the chicken.


Happy Cooking,
The Barbee Housewife

Tuesday, April 2, 2013

Skillet Corn

I am always looking for new ways to prepare side dishes. I have an abundance of recipes for the main dish, but I always prepare the same few sides. This skillet corn does not take long to make and it is so delicious. I can only imagine how great it will be in the Summer, when I can use fresh sweet corn.

This was a breeze to make. It has great colors from the corn, bell peppers, and green onions. It makes any plate look brighter.
Source: So Tasty, So Yummy, via Gourmet Today 

1 tablespoon of Olive Oil
1/2 of a Red Bell Pepper, diced
1 clove of Garlic, minced
12 ounces of Corn, fresh or frozen
1/2 cup of Half and Half
3 Green Onions, sliced

First, heat the olive oil in a large skillet over medium-high heat.

Now, add the bell peppers and sauté until crisp tender, about 2 minutes. Add the garlic, stir for about 30 seconds, until fragrant.

Next, add the corn, reduce the heat to medium, and saute for 2-3 minutes. Add the half and half, bring to a boil, then reduce the heat to low and let simmer for 8-10 minutes.

Sprinkle the green onions on top and serve.


Happy Cooking,
The Barbee Housewife